Caramelized Chicory with Tyrolean Bacon

One recipe makes 10-12 servings.

Lightly crush the juniper berries. Peel the ginger and cut into tender strips. Cut the chicory in half lengthwise.

Melt the sugar in a wide saucepan or possibly a frying pan over medium heat until golden brown, do not stir.

Place the chicory halves, cut side down against each other, in the caramel, pressing lightly until smooth and golden brown.

Once the chicory begins to soften in its own juices, add the anise, ginger, juniper, cloves, vinegar and oil. Season lightly with salt and season with pepper. Cook the chicory for 5-7 minutes in an open saucepan.

Arrange on a platter with the cut side up and drizzle with the stewed stock. Cut the bacon into 2 cm wide strips, pluck the parsley from the stems, sprinkle both over the chicory and bring to the table.

For 12 servings:

Time required approx.: 25 min

Our tip: Use a deliciously spicy bacon for a delicious touch!

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